Brian J Srsen

Title: Innovator Spotlight: Brian J. Srsen

Introduction

Brian J. Srsen, an accomplished inventor based in Austin, Minnesota, has made significant contributions to the field of food technology and casting processes. With a total of two patents to his name, Srsen showcases the art of innovation through his inventive solutions that enhance product quality and efficiency.

Latest Patents

Srsen's latest inventions include two notable patents. The first is the "Hybrid Bacon Cooking System," which introduces a method for making precooked meat pieces. This innovative cooking system involves preheating meat to at least 140°F, followed by cooking in an oven that maintains internal surfaces below the smoke point of fat. This process ensures the meat reaches a water activity level of 0.92 or less.

The second patent, "Gelatin Coated Sand Core and Method of Making Same," details a method for creating a molded article used in casting processes. In this technique, sand particles are combined with protein and water to form a coating, which is then dried and shaped into a mold. The addition of steam helps to hydrate and bond the sand particles, resulting in a strong, protein-coated sand core suitable for casting molten metals.

Career Highlights

Brian Srsen currently works for Hormel Foods Corporation, where his expertise in food technology continues to thrive. His role allows him to apply his inventive skills in a company known for its commitment to quality food products.

Collaborations

Throughout his career, Srsen has collaborated with notable colleagues such as Richard M. Herreid and James E. Mino. These partnerships have likely contributed to his innovative approach and the successful development of his patents.

Conclusion

Brian J. Srsen stands as a testament to the power of innovation and creativity in today’s technology-driven world. With his impactful patents, he continues to contribute to advancements in food processing and industrial applications, marking him as a noteworthy inventor in the industry.